These special little cupcakes taste sooo good and are guilt free! Finally eat an entire cupcake frosting included for only 3pp or 115 calories. I was inspired by all of the wonderful delights from Dashing Dish and this cupcake is the fantastic base for many flavors. With a few sprinkles of my own creativity this cupcake was a hit several holiday parties.
Inspired by Dashing Dish Egg Nogg Cupcakes
Ingredients:
For the Cupcakes:
2 cups all-purpose flour
1 cup of sugar substitute (I used Splenda)
1 tablespoon baking powder
5 egg beaters whites
1/3 cup plain fat free greek yogart
1 cup water
1 1/2 tbs rum extract
1/2 tsp vanilla extract
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp of orange zest
Frosting:
1 cup cold fat free milk (or milk alternative)
1 small package sugar free vanilla pudding mix
1 (8oz) container fat free cool whip
1/2 tbs rum extract
1/2 tsp pumpkin pie spice (or a pinch of nutmeg)
And cinnamon for dusting!
Method:
1. Preheat oven to 350 degrees. Prepare 2 (12 count) muffin tins with cupcake liners, or spray with non-stick cooking spray.
2. In a large bowl, mix together all of the ingredients for the cake, and whisk until batter is smooth. Divide the batter evenly between the 24 muffin tins. Bake in preheated oven for 20-25 minutes, or until toothpick comes out clean.
3. Meanwhile, in a small bowl, whisk together the milk and pudding mix until smooth. Fold in cool whip, rum extract, and nutmeg. Chill frosting in the fridge until the cupcakes are completely cooled, and ready to be frosted.
4. When cupcakes are ready to frost, place whipped frosting in a large ziplock bag. Cut the tip off a corner of the bag, and squeeze frosting down to the cut corner. Squeeze frosting out while making a swirling/upward motion and lift at the peak! Dust with cinnamon if desired. Store cupcakes in fridge until ready to serve.
Servings: 24 cupcakes
Calories: 115 calories per cupcake (includes frosting!)
Weight Watchers Points Plus Value: 3 pp per cupcake
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